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Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home [Paperback]

Jennifer Katzinger , Kathryn Barnard
3.2 out of 5 stars  See all reviews (13 customer reviews)
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Book Description

Oct. 30 2012
Jennifer Katzinger makes baking artisanal gluten-free and vegan breads at home simple. This cookbook contains recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savory breads, sandwich breads. More than 60 recipes, including Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, Simple Focaccia, Quinoa Crackers, Matzo Flatbread, Walnut Wild Rice Bread, Quick Anadama Bread, Irish Soda Bread, Cranberry Pecan Bread, and fifty others . . .

Frequently Bought Together

Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home + Flying Apron's Gluten-Free & Vegan Baking Book + The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes
Price For All Three: CDN$ 47.99

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Product Description

About the Author

Jennifer Katzinger is the former owner of the popular Seattle gluten-free and vegan Flying Apron Bakery ( She is the author of Flying Apron's Gluten-Free & Vegan Baking Book (2009) and Gluten-Free & Vegan Holidays (October 2011). The author makes her home in Seattle, WA.

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

Most helpful customer reviews
2 of 2 people found the following review helpful
2.0 out of 5 stars Incorrect temperatures July 12 2013
By Jaclynn
Format:Paperback|Verified Purchase
This book was published without ample testing and there is an internet site you have to find with the recipe corrections. Rather irritating.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Amazing and easy! Oct. 18 2013
Format:Paperback|Verified Purchase
This recipe book is awesome!
The recipes are easy to make and the breads are delicious. This book is THE book everyone who wants to make easy gluten-free and vegan breads.
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1 of 1 people found the following review helpful
3.0 out of 5 stars Interesting recipes... June 19 2013
Format:Paperback|Verified Purchase
I've made a few of these recipes, and they turn out quite well with a bit of tweaking. The breads that I tried do have quite a heavy, starchy mouthfeel, which I suppose is to be somewhat expected from gluten-free breads, however, reading the descriptions of the recipes by the author would lead one to believe these recipes are light and tasty, which wasn't my experience. Following the author's recommendation that you not use warm water with the yeast, the first loaf I made did not rise at all, and turned out like a brick. Maybe if you live in a really warm climate, not using warm water would be ok, but I found that I had to use warm water with the yeast to get any sort of rise with these breads. Aran Goyoaga has a gluten-free seeded bread recipe in her "Small Plates & Sweet Treats" book which I prefer to any of the recipes I've tried in this book.
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1.0 out of 5 stars too bad... May 29 2014
By rogue
I REALLY wanted the recipes to work in this book, however, the 4th loaf Ive tried just came out of the oven, and just like all the others, hard as rock. As a professional baker, I truly think her theory on yeast is wrong, and you should follow a traditional method. Also, using such heavy flours, they may need extra help with leavening..
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I was excited to get this book with artisan gluten free and vegan bread and pour over the recipes and tips and techniques. The first recipe I tried turned out like a rock. Overdone. Overcooked. Extremely disappointing. I had followed the author's recipe to the letter. So I went online looking for Katzinger's contact to no avail. I thought a mistake was made for the bread to be baked in total 1 hour +45 minutes. What I did find was a site by the author, telling me that if I followed a link i would get all the corrections to each recipe. The author had baked bread at home in a broken down range apparently. I was quite annoyed to say the least. I must have spent at least $8 on this one recipe. Shame on the author. Shame for not testing and retesting her recipes.
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5.0 out of 5 stars Love it March 19 2014
By ana
I cannot say enough great things about this book. The breads and the loafs are leaps and bounds better than anything you will find in your local store and even specialty bakery. Yes some of the recipes are time consuming and require a decent amount of ingredients, some of which may take a bit of effort to find if you don't have a store with a well stocked vegan/gluten free section. But the effort is fully realized in the reward of eating delicious, homemade bread.

I have made almost every recipe in it already (got it at Christmas) and have made many multiple times over. I think the best success story is when I bought a regular baguette and made the baguette in the book for a celiac friend and the homemade one was the party success even with the most discriminating foodie friend. Get this if you love bread!
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1.0 out of 5 stars Not Well-Tested! Feb. 2 2014
Format:Paperback|Verified Purchase
First of all, I should say that I own a recent publication of this book that has all the errata "fixed". I should also say that I am a fairly experienced baker of gluten free baked goods, of yeast breads, and of vegan baked goods. I bought this book hoping for guidance in combining those 3 areas of knowledge.

I have now made two recipes from this book. The first one was a MASSIVE failure. It was the "Multiple Grain Baguette". She says to roll the dough out on a floured surface, but my dough was WAY too goopy for that. I formed it into baguettes directly on the pan and baked it for half the indicated time before it was burned to a crisp on the outside, although not actually cooked on the inside.

I went out an bought myself an oven thermometer in case my oven was running high, to rule out that problem.

Second attempt: I decided to make the "Pecan-Cranberry Bread". It's a quick bread - what could possibly go wrong? So first of all, my dough was like a ROCK in my stand mixer, and I ended up adding almost 2 cups of water in order for it to seem like a quick bread batter. THEN I baked it at 350, as indicated by the book, but again, the bottom was not cooked through. The top half of the loaf is delicious, though...

There is definitely an ingredient ratio issue with the recipes in this book AS WELL as an oven temperature issue.
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